JPH0571225B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to improvements in an apparatus and method for producing alcohol-free wine. BACKGROUND OF THE INVENTION Consumer demand for low calorie foods and beverages continues. The penetration and market growth of low calorie soft drinks and light beer is rising dramatically.
Recently, the wine industry has introduced a variety of low calorie wines to meet this consumer demand. Consistent with this trend, various alcohol-free wines have been introduced, but with varying degrees of tolerance of questionable quality. But most importantly, on the contrary, there is still a growing demand for alcohol-free wines that contain very little alcohol and are safe from over-drinking. Therefore, there remains a need to improve the quality of alcohol-free wines to meet consumer demands. In the past, efforts have been made to produce alcohol-free wine using distillation or evaporation methods. Reports of such efforts usually show poor quality. These methods involve high temperature conditions or long contact times depending on the characteristics of the equipment used. As expected, a significant reduction in feed water and consequent concentration of non-volatile acid was carried out. [Object of the Invention] The main object of the present invention is to provide an alcohol-free wine that meets consumer demand or a wine that does not fall well within the range of other wines sold in the United States or other countries, i.e., a wine with a wine taste. The goal is to produce low-calorie wine that is completely or almost entirely free of alcohol while still retaining its alcohol content. Another object is to provide an alcohol-free wine production method that can be installed and produced year-round without harvest season or seasonal production restrictions. Furthermore, another objective is to take finished table wine and convert it into a low-calorie alcohol-free wine. Another objective is also to convert finished table wines to produce alcohol-free wines in which all the essential components of table wines except alcohol and highly volatile components appear in the final product. Yet a further object is to produce a high proof steam by-product (higher alcohol) which is an excellent brandy alcohol from an alcohol free wine making process. As used herein, the term "alcohol-free" refers to wine beverages that contain an alcohol concentration of 0.5% or less, as specified by the U.S. Department of the Treasury's Bureau of Alcohol, Tobacco Products, and Fire Protection, and where the wine beverage is not subject to tax. be. Therefore, when this limit value changes, the alcohol concentration in the term "alcohol-free" used here also changes. [Example] Firstly, the drawing shows an apparatus according to an embodiment of the present invention, in which diluted wine is processed and converted into alcohol-free wine and superior brandy alcohol by-product. Therefore, normally from tank 10
The raw finished table wine having an alcohol concentration of 11-12% and the demineralized and distilled water from tank 12 are fed to a mixing tank 14 where the diluted wine is formed. Any type of mixing system may use a pump or mechanical agitator. This diluted wine has a good ratio of about 58% raw wine to 42% water and has an alcohol concentration of 6-7%, with successful examples having an alcohol concentration of about 6.8%. As will soon become clear, the addition of water preserves and protects the essential properties of the raw table wine without loss of quality or burning during the next processing steps. Sufficient water is added to the raw wine for dilution wine to arrive at an alcohol-free base wine that preserves less than 0.5% alcohol and about 50% of the raw wine content in the final product (the final water content is
(either drawn from this supply wine or supplied by additional water). This diluted wine is then fed to a centrifugal film evaporator 16 where it is separated into a liquid phase of reduced alcohol base wine that is fed to a receiver 18 and a vapor phase in which the alcohol concentration is then increased. The evaporator 16 is manufactured by Alfa Laval of Lund, Sweden under the trade name CMF6.
Commercially available as CMF9. Unlike these special applications, the feed rate of the diluted wine is reduced sufficiently to obtain a base wine with an alcohol concentration of less than 1%. In some instances, this rate may be reduced by 1/3 to ensure contact time of the liquid as a thin film on the vapor heating cone of the evaporator.
has been reduced to Furthermore, the process of the invention is operated under high vacuum conditions. The contact time of this diluted wine with the heat transfer surface of the evaporator is short, thus less than 2 seconds, and no molecular decomposition or molecular transition takes place by chemical reaction. The alcohol-free basic wine taken out from this evaporator 16 has an alcohol concentration of 0.5 to 1%, and in successful cases 0.7 to 0.8%.
and 0.74% is preferable. Moreover, the yield is 60-65% of the fed wine. Evaporator 16 uses indirect heat exchange and centrifugation of a thin film liquid stream, as shown in FIG.
The heating surface consists of a multi-stage concave rotating conical disc 50 driven by a motor via a common spindle. Heat is provided by steam supplied inside the rotating cone 50. First, the raw wine 2 is introduced into the central cylindrical opening through the stationary distribution pipe 54 and sprayed onto the lower side 58 of the rotary conical disc 50 through the nozzle 56 . Centrifugal force acts on the raw wine 2 in that area,
It is spread over all the surfaces of the rotating conical discs 50. When the raw wine 2 comes into contact with the steam heating surface, the low boiling point and low temperature steam components are immediately turned into steam. This vapor phase evaporates from the thin liquid layer and rises through the central opening of the evaporator 16 into the top cover 60 and is drawn through the outlet 62 into the column 20 as a mixture of water and alcohol where it vaporizes. The phase is concentrated to a vapor by-product. In this evaporator 16, on the other hand, the wine 4 with a low alcohol concentration is collected on the inner wall 66 of the rim 68 of the rotating cone 50, ascends the vertical closure 70 and is introduced into the upper scraping groove 72, from where it rises. It is absorbed into a fixed scraping pipe 74. The water vapor also passes through the hollow spindle 52a and the water vapor jacket 76 surrounding the rotating conical disk 50, and is introduced into the interior of the disk through the holes. In this region the water vapor is converted into water droplets by the wine passing through the lower part 58. As soon as the water droplets form, they are thrown onto the upper inner surface of the rotating conical disk 50 by centrifugal force. This upper inner surface is moved downwardly back into the steam jacket 76 through the same hole through which the steam originally entered. This condensation (water droplets) runs through the wall of the steam jacket 76 into a skived groove 82 located at the bottom and from there is removed by a fixed skived tube 84 mounted inside the hollow spindle 52a. In order to prevent the raw wine 2 sprinkled on the upper surface of this rotating cone from drying out and solidifying, this surface is isolated from the heat of steam condensation. The high proof vapor product is condensed and cooled in a condenser 22 which is fed to a receiver 23 and then pumped 23.
6 through the pressure control valve 28 to the storage tank 24
will be transferred to. The vacuum system is formed by a vacuum pump 29 connected to the receiver 23 as shown. A reflux path with a rotometer 32 returns the high proof vapor product to the top of the column 20 via a reflux control valve 33 to facilitate the distillation process. Pump 34 absorbs alcohol free base wine from evaporator 16 into receiver 18 . This base wine is cooled in a heat exchanger 36 and stored in a storage tank 37. The essential characteristics and tactile characteristics of the raw wine with its PH level are retained in the alcohol-free base wine in the tank 37. However, some of the raw fragrance is lost in the removal of higher alcohols by evaporator 16. Therefore, the present invention
It is intended to add grape juice concentrate to add aroma and flavor. This concentrated juice is produced in an Alfa Label evaporator and therefore does not have molecular decomposition and molecular transitions due to chemical reactions at such concentrations. This addition is made directly from the concentrated youth tank 38 to the tank 37, or
Alternatively, it may be added if desired or at other locations. This mixture is usually 0.6
% alcohol concentration and is at this point filtered through a Millipore type filter 39. The remaining processing steps are performed in the same plant or in a separate winemaking equipment plant that does not have a bottling plant. If the plant is operated at another location, the alcohol-free basic wine and concentrated grape juice mixture should be stored in tank 40.
will be transferred as appropriate. Additionally, demineralized water from tank 41 may be added along with additional concentrated grape juice from source 43 as well as citric acid from source 42. This citric acid improves mouthfeel and the desired level of acidity. The added concentrated grape juice finally adjusts the taste. The mixture is also reduced in alcohol concentration to below 0.5% and then filtered through a Millipore filter at filtration station 44.
Carbonic acid is then encapsulated at station 48.
In order to maintain a certain level of effervescence as a texture improvement, 350-400 grams/100 ml of carbonic acid is usually sufficient for this purpose. Then sulfite is added as a preservative. At the bottling station 52, the mixture is filled into bottles by means of a conventional pressure filler and then sealed with a cap. In order to completely preserve this bottled mixture, sterilization step 5
4 is used as appropriate. Concentrated grape juice suitable for use in the present invention, which produces alcohol-free white wine using wine as a raw material for wine, is muscat and blends thereof, and its main components range from about 20 to 10% to 80 to 80%.
It is up to 90% Thompson or French Colland Bird seedless grape d'youth. An alcohol-free rose wine blend will consist of equal parts Malvasia Bianco or Muscat concentrate. In addition, red Concord grape juice for coloring is added to alcohol-free white wines made from sufficient Muscat to add rosé character. Similarly, to make an alcohol-free red wine, enough red Concord grape juice is added to an alcohol-free white wine to obtain the desired red wine color. Of course, non-alcoholic white wine beverages may also be used to make champeng. Fermentation characteristics may be considered in this connection. Alternatively, additives for this purpose may be introduced or the beverage may undergo further fermentation with the same effect. In consideration of the addition of sulfite as a preservative or in connection therewith, the finished bottled alcohol-free wine beverage should be sterilized by conventional techniques to remove any bacteria, yeast or other organic matter or impurities. may be removed. Furthermore, the CMF device does not use vacuum evaporation and
Flash sterilization can be developed by contacting a thin film of base wine with demineralized water from tank 37 at a cone temperature of 170 degrees Fahrenheit. The following examples describe the methods and processes of the invention and are intended by the inventors to carry out the best mode of carrying out and are not intended to limit the invention. In these examples, chemical analysis was determined by gas chromatography. Example 1 Using the above apparatus and method shown in the drawings,
Mature California white Chiaburi wine with an alcohol concentration of 11.2% was processed using Alfa Arabel's CMF6. First, a diluted wine having an alcohol concentration of 6.35% was made in mixing tank 14 by mixing 1166 gallons of raw wine with 870 gallons of demineralized water. Diluted wine supply rate 284 gallons/hour CMF vacuum 27.5mmHg CMF steam temperature 58 degrees C CMF steam control -. 88 bar CMF steam temperature 40 degrees C The balance of this mixture is as follows. Diluted wine 2036wg 6.35% = 129.29aga Base wine 1297wg 0.75% = 9.7aga Steam byproduct 717wg 15.9% = 114.0aga Recovery rate 2014wg = 123.7aga However, wg indicates the weight in gallons, and aga indicates the absolute amount of alcohol in gallons. Recovery Based on Diluted Wine Base Wine 1297 gallons Diluted Wine 2036 gallons = 63.7% Recovery Based on Source Wine 1297 gallons = 112% Source Wine 1160 gallons The base wine then has approximately 185 gallons in tank 37
Gallons of concentrated white grape juice (62 degrees Brix) were blended. The final blending process consists of 64% base wine mixture, 9.5% concentrated white grape juice and 26.5% concentrated white grape juice after being transferred to tank 40.
% demineralized water. after that,
3.5 pounds of citric acid was added and the mixture was then filtered. Additionally, 1/2 lb. sulfite/
1000 gallons of liquid were added as a preservative. This beverage was sodadized by introducing 370±20 mg/100 ml of carbonic acid. This final product was bottled, retaining the desired specificity of the raw china supply wine as an alcohol-free white wine beverage with an alcohol content of 0.45%. Example 2 Using the vapor phase and method shown in the drawings,
966 gallons of mature California red Dana wine is mixed with 574 gallons of demineralized water.
A diluted wine was made with an alcohol concentration of 7.42%. The parameters of this system are as follows. Diluted wine supply rate 310 gallons/hour CMF vacuum 27.5mmHg CMF steam temperature 59 degrees C CMF steam control -. 85 bar CMF steam temperature 40 degrees C The balance of this mixture is as follows. Diluted wine 1540wg 7.42% = 114aga Base wine 990wg 0.93% = 9.2aga Steam by-product 539wg 18% = 97aga Recovery rate 1529wg = 106.2aga Recovery rate based on diluted wine = 64.3% Recovery rate based on source wine = 103% Then base wine Approximately 185 in tank 37
Gallons of concentrated white grape juice (62 degrees Brix) were blended. After being transferred to tank 40, the final blending process consists of 64% base wine mixture, 1.5% concentrated red grape juice for coloring, 8%
Formed using 26.5% concentrated white grape juice and 26.5% demineralized water. Approximately 3.5 pounds of citric acid was then added and the mixture was then filtered. Additionally, 1/2 pound sulfite/1000 gallons of liquid was added as a preservative. This beverage was sodadized by introducing 370±20 mg/100 ml of carbonic acid. This final product was bottled as an alcohol-free rosé wine beverage with an alcohol content of 0.43%, retaining the desired characteristics of the raw rosé source wine. Example 3 Using the apparatus shown in the figures and the first example, California white wine was processed to arrive at an alcohol-free wine beverage. The chemical analysis results of the raw charcoal-supplied wine, the diluted wine, the alcohol-free base wine, the base wine mixture with concentrated juice in tank 37, and the finished bottled alcohol-free white wine beverage are as follows:
Shown in the table.

[Table] However, HF is hydromethyl furfural,
F stands for furfural and T stands for tannin in mg/liter. Example 4 Using the apparatus shown in the figures and the second example, California rose wine was processed to arrive at an alcohol-free wine beverage. The results of the chemical analysis of the finished bottled alcohol-free white wine beverage are shown in Table 2 below. Table 2 Finishing Wine Hydromethyl Furfural 0.09 Furfural 0.06 Tannin mg/liter 338 [Effect of the Invention] Acceptable alcohol-free wine beverage according to the invention having the desired tactile properties while retaining the desired properties of the raw material mature feed wine Of particular significance are the following results based on chemical data and analysis compared to the table above. Hydromethylfurfural 0.1g/
Less than 100 liters. Furfural is reduced to about 1/2 to 1/3. Tannins are reduced by about half. These tannins form an astringent taste. The bottled alcohol-free white, rosé and red wines according to the invention possess the following ingredients: Dealcoholized wine 57.0% reconstituted grape juice (concentrated and water)
42.6% Carbonic Acid (370±20 mg/100 ml) 0.37% Citric Acid (3.5 lbs/1000 gallons) 0.042% Sulfite (170 ppm total) 0.017% Thus, the various aforementioned objects and advantages were most effectively obtained. Although the present invention has been described based on the above embodiments, it is not limited only to these embodiments, but is limited by the scope of the claims.

[Brief explanation of the drawing]

FIG. 1 is a schematic flowchart of a method for producing alcohol-free wine according to the present invention, and FIG. 2 is a side sectional view showing details of a centrifugal film evaporator. 14... dilution tank, 16... evaporator, 18...
. . . receiver, 20 . . . tower, 37 . . . second mixing tank, 44 . . . filter means.

Claims (1)

[Scope of Claims] 1. A first supply source of raw material wine, a second supply source of demineralized water, each connected to these first and second supply sources, and connected to the raw material wine and demineralized water. a source of diluted wine comprising mixing means for mixing water to form a source of diluted wine; an inlet pipe connected to the source of diluted wine; a diluted wine supply means for supplying diluted wine; and the diluted wine supply means is connected to the inlet pipe and centrifuges the diluted wine at a temperature that can separate it into a liquid phase of a predetermined component and a gas phase of another component; 1. An apparatus for producing alcohol-free wine for producing alcohol-free wine beverages, the phase being an alcohol-free basic wine, and comprising a rotary film evaporator equipped with a take-out means for taking out the liquid phase by centrifugal force. 2. The device according to claim 1, wherein the alcohol-free basic wine is supplied with concentrated grape youth from a concentrated grape youth supply source in a predetermined ratio. 3. A first supply source of raw material wine, and a second supply source of demineralized water, each connected to the first and second supply sources, and mixed and diluted with the raw material wine and demineralized water. mixing means forming a wine supply; an inlet pipe connected to the diluted wine supply; diluted wine supply means for supplying the diluted wine from the diluted wine supply through the inlet pipe; and the inlet pipe. and centrifuging the diluted wine at a temperature that can separate a liquid phase of a predetermined component from a gas phase of another component, and the liquid phase is an alcohol-free basic wine, and the liquid phase is centrifuged. a rotary film evaporator with a force extraction means; a source of concentrated grape juice; a second mixing means for mixing the concentrated grape juice with the alcohol-free basic wine; and a mixture of the basic wine and concentrated grape juice. A second demineralized water source for adding demineralized water to further reduce the alcohol concentration, and bottling means for bottling the alcohol concentration-reduced mixture. 4. The apparatus according to claim 3, wherein a filter means for filtering the alcohol concentration-reduced mixture is formed before the bottling means. 5. Apparatus according to claim 3, characterized in that means for supplying carbonic acid to the reduced alcohol mixture is formed before the bottling means. 6. Apparatus according to claim 3, characterized in that means for supplying sulfite to the reduced alcohol mixture are formed before the bottling means. 7. The apparatus of claim 4, wherein means for supplying citric acid to the reduced alcohol mixture is formed between the twelfth mixing means and the bottling means. 8 Supplying the raw wine from the first supply source to the mixing means and supplying demineralized water from the second supply source to the mixing means, mixing the raw wine and demineralized water with the mixing means and supplying the mixture to the inlet pipe. through a centrifugal film evaporator, dividing the diluted wine into a liquid phase of a first component and a gas phase of another component, the liquid phase being an alcohol-free basic wine;
A method for producing alcohol-free wine for producing alcohol-free wine beverages, in which the liquid phase is removed from a centrifugal film evaporator. 9. The method according to claim 8, wherein the alcohol-free basic wine is supplied with concentrated grape juice from a source in a predetermined ratio. 10. A method according to claim 8, characterized in that high proof by-products are collected as the vapor phase. 11 Raw wine is delivered from a first source, demineralized water is delivered from a second source, the raw wine and demineralized water are mixed in a predetermined ratio to form a diluted wine, and the diluted wine is supplied to a centrifugal film evaporator through an inlet, the diluted wine is divided into a liquid phase of a first component and a gas phase of another component, the liquid phase being an alcohol-free basic wine;
removing said liquid phase from a centrifugal film evaporator, mixing said dealcoholized base wine with concentrated grape juice from a source, and finally blending said mixture to form a finished dealcoholized wine beverage; A method for producing an alcohol-free wine beverage by bottling an alcohol-free wine beverage. 12. The method of claim 11, further comprising adding demineralized water prior to bottling to reduce the alcohol concentration below a predetermined amount defining an alcohol-free wine beverage. 13. The method of claim 11, further comprising carbonating the alcohol-free wine beverage prior to bottling. 14. A method according to claim 11, characterized in that, before said bottling, said alcohol-free wine beverage is provided with sulfite as a preservative. 15. The method of claim 11, wherein citric acid is provided to the alcohol-free wine beverage prior to bottling. 16 Claim 11, characterized in that the bottled alcohol-free wine beverage is sterilized.
How to write the section. 17. The method of claim 11, wherein the alcohol-free wine beverage is filtered prior to bottling. 18 The raw wine is added with the demineralized water to form a diluted wine whose alcohol concentration is reduced from about 11-12% to 6-8%, and the diluted wine is reduced to about 6-8% by centrifugal evaporator. forming an alcohol-free base wine with an alcohol concentration reduced to 0.5-1%; adding concentrated grape juice and further said demineralized water to this alcohol-free base wine;
12. A method according to claim 11, characterized in that a final blend reduced to an alcohol concentration of less than 0.5% is formed prior to bottling. 19. Process according to claim 18, characterized in that, as a final blending step, further concentrated grape juice, citric acid and carbonic acid are added. 20. The method according to claim 11, characterized in that the quality of the base wine extracted from the evaporator is approximately equal to the quality of the raw wine.